One-Pot Spaghetti

This simple one-pot pasta is super cozy and comforting with your pasta of choice, mixed vegetables, and a creamy tomato sauce. All you need is ONE pot or pan and 20 minutes for this dairy-free, vegan, versatile, creamy pasta recipe!

This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

This Baked Spaghetti Recipe is a cheesy vegetarian pasta casserole dish that's simple to make, requiring only one pan in the oven, and a family favorite meal.

While roasting garlic can typically take close to an hour, this creamy pasta captures those sweet, nutty, mellow flavors in just 35 minutes, no roasting required. To replicate the toastiness, the process starts by gently frying the cloves in olive oil until they develop a golden-brown exterior. Because garlic can burn easily, you’ll want to keep the sizzle slow and steady and ensure the cloves are in near-constant motion. Simmering the fried garlic in water delivers two things: the characteristic roasted garlic tenderness and a flavorful stock, which becomes your base for the fragrant pasta sauce. A splash of cream and a drizzle of garlic-infused olive oil are incorporated into the starch-heavy pasta water for an irresistibly silky sauce from just a handful of ingredients. Watch Carolina Gelen make this dish in this video.

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot—no separate pot of boiling water needed.

This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.